How to make Kadai Prawns With Roasted Pepper Jam - Prawn preparation cooked in peppery jam
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Red capsicums (लाल शिमला मिर्च)
Cuisine : Indian
Course : Main Course Seafood
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Kadai Prawns With Roasted Pepper Jam Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
For more recipes related to Kadai Prawns With Roasted Pepper Jam checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Prawn Baingan Masala, Soft Creamy Eggs With Prawns, Kadai Prawns, Tandoori Shrimps.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kadai Prawns With Roasted Pepper Jam Recipe
Prawns (kolambi/jhinga) peeled and deveined 400 grams
Red capsicums quartered 4 medium
Coriander seeds 1 teaspoon
Sea salt to taste
Lemon juice 2 tablespoons
Oil 3 tablespoons
Carom seeds (ajwain) 1 teaspoon
Onion chopped 1 medium
Green chillies chopped 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Dried fenugreek leaves (kasoori methi) roasted and crushed 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Roasted Pepper Jam 3/4 cup
Fresh coriander leaves chopped 2 tablespoons
Roasted Pepper Jam
Dried red chillies broken into bits 4
Tomato seeded and quartered 2 medium
Oil 1 teaspoon
Garlic chopped 3-4 cloves
Salt to taste
Cider vinegar 3 tablespoons
Brown sugar 2 tablespoons
Red chilli flakes 2 teaspoon
Method
Step 1
To make the pepper jam, preheat the oven to 180°C/350°F. Arrange the capsicums and tomatoes on a baking tray and sprinkle with salt.
Step 2
Bake for twenty to twenty-five minutes and set aside to cool. When completely cold, peel the capsicums and tomatoes and purée them in a blender. You can also roast the capsicums and tomatoes on direct flame. Cool, remove seeds and roughly chop or puree.
Step 3
Heat the oil in a non-stick pan; add the garlic and sauté for thirty seconds. Add the capsicum-tomato purée and salt and cook for two minutes. Add the vinegar and bring to a boil.
Step 4
Lower heat and add the brown sugar and chilli flakes. Cook till reduced to half the quantity. Remove from heat and set aside. Dry-roast the red chillies and coriander seeds.
Step 5
Cool and pound to a coarse powder with sea salt. Marinate the prawns in a mixture of this ground masala and lemon juice for fifteen minutes. Heat the oil in a pan; add the carom seeds.
Step 6
When they begin to change colour, add the onion and green chillies and sauté till golden brown. Add the ginger paste and garlic paste and sauté for thirty seconds. Add the marinated prawns and stir-fry for a few minutes.
Step 7
Add a little salt, kasuri methi and garam masala powder mix well. Stir in half the roasted pepper jam. And mix till all the prawns are coated well. Add one-fourth cup of water and cook till the prawns are just done. Add coriander leaves and mix.
Step 8
To serve place a ring in a serving plate an spread the remaining jam at the base. Put the prawns over this and remove the ring gently. Serve immediately.
